Cured salmon with crème fraîche and dill
- February 2018
- Serves 8
- Hands-on time 20 min, plus curing
Curing your own salmon is easy to do and adds an extra touch of wow-factor to this simple starter. Pair with the crème fraîche and some crusty bread to complete the dish.
This recipe is by Terry Blake and Yohini Nandakumar, owners of Sparrow restaurant.
- Gluten-free recipes
- 17.2g (6.1g saturated)
- 0.6g (0.6g sugars)
- 600 piece organic salmon (or Alaskan wild salmon)
- 8 tbsp crème fraîche
- Drizzle extra-virgin olive oil and micro leaves or sorrel leaves (optional – see tip) to serve
For the cure
- 150g coarse sea salt
- 75g caster sugar
- 10g pink peppercorns, crushed
- Grated zest 3 lemons, plus extra to garnish
- ½ x 25g pack fresh dill, chopped
- Mix all the cure ingredients together in a large mixing bowl, reserving half the dill. Put the salmon on a non-reactive ceramic platter or large plate and cover with the cure mixture, packing it down all around the salmon on both sides, making sure it’s all well covered.
- Cover the salmon tightly with cling film and chill for 12 hours (any longer and you’ll find the salmon will become very salty).
- After 12 hours, scrape off all the salt from the salmon with a dinner knife and rinse thoroughly under cold running water. Pat the fish dry with kitchen paper, cover and chill again until needed (see Make Ahead).
- To serve, spread 1 tbsp crème fraîche over each plate, then slice the salmon very thinly and lay on top of the crème fraîche. Drizzle it with the olive oil and top with the reserved chopped dill, some lemon zest and a few micro leaves or sorrel, if using.
Use cress for the garnish if you can’t find micro leaves or sorrel – or just leave it out.
The salmon should be cured for a maximum of 12 hours but once the cure has been removed (step 3) the salmon can be covered and kept in the fridge for another 1-2 days.
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